Maple Pecan Pastry Braid

This Pastry Braid turns store-bought puff pastry into a stunning flaky braid filled with buttery maple pecans and finished with a sweet maple glaze, an easy yet impressive bake.

Course Breakfast, Dessert

Cuisine American

Keyword Pastry Braid

Prep Time 10

Cook Time 25

Servings servings

Calories 839kcal

Author Jason Decker

Ingredients

½ cup light brown sugar packed
3 tablespoons salted butter softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¾ cup chopped pecans plus more for garnish
1 sheet puff pastry thawed
1 large egg
Splash of water

For the glaze:

¾ cup powdered sugar
2-3 tablespoons pure maple syrup
1 teaspoon vanilla extract

Instructions

Preheat the oven to 400°F. Line a sheet tray with parchment paper, and set aside.
Mix together the brown sugar, butter, maple syrup, vanilla, and cinnamon in a medium-sized bowl until smooth.
½ cup light brown sugar, 3 tablespoons salted butter, 3 tablespoons pure maple syrup, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon
Add the pecans and stir them together until combined.
¾ cup chopped pecans
Unfold the sheet of puff pastry and place it on the lined sheet tray.
1 sheet puff pastry
Add the filling down the center of the pastry.
With a sharp knife make 7 even slits down the sides of the filling into the pastry in a diagonal. Remove the top and bottom triangles from the outer thirds of the puff pastry. Refer to the photo tutorial in the post.
Fold the bottom middle flap and top middle flap of the pastry over the filling. Braid the sides of the pastry over the filling, ending with the top flap from the middle, tucking it under the braid.
Beat the egg with the water in a small bowl and brush the outside of the braid with the egg wash.
1 large egg, Splash of water
Bake for 20-25 minutes until golden brown. Some of the filling may escape while baking, that’s okay.
Let the braid cool for 10 minutes on the sheet tray.
Make the glaze by whisking together the powdered sugar, maple syrup, and vanilla. Start with 2 tablespoons of maple syrup and add up to 1 tablespoon more if it is too thick. You want the glaze to be thick yet pourable.
¾ cup powdered sugar, 2-3 tablespoons pure maple syrup, 1 teaspoon vanilla extract
Drizzle the glaze on top and immediately sprinkle on more pecans if desired for garnish.
Cut into triangles and serve immediately or let the braid sit for 20-30 minutes to allow the glaze to harden, then slice.

Notes

Thaw Puff Pastry Properly: Make sure the puff pastry sheet is fully thawed at room temperature before unfolding to prevent cracking.
Use Parchment Paper: Line your sheet pan with parchment paper to prevent sticking and make cleanup easier.
Chill Before Baking: If the pastry becomes too warm while assembling, chill it in the refrigerator for 15 minutes before baking to ensure it puffs up nicely.
Egg Wash for Shine: Brushing the pastry with an egg wash (beaten egg and water) gives it a beautiful golden brown color.
Don’t Overfill: Be careful not to overfill the pastry to prevent the filling from leaking out during baking.
Cool Before Glazing: Let the pastry cool slightly on a wire rack before adding the glaze so it doesn’t melt.

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